Name: Cookie dough cupcakes with peanut butter frosting
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 1
Ingredients: 60g dark chocolate; 169.95 gm milk; 100g butter, softened; 180.00 gm firmly packed brown sugar; 2 eggs; 99.00 gm self-raising flour; 20.00 gm cocoa powder, plus extra to serve; 33.00 gm almond meal; 12 mini choc-chip cookies, to serve; 250g butter, softened; 225.00 gm firmly packed brown sugar; 53.75 gm caster sugar; 4.40 gm vanilla extract; 562.50 ml plain flour; 1.20 gm table salt; 400g dark chocolate, finely chopped; 250g cream cheese, softened; 85.80 gm smooth peanut butter; 75.00 gm icing sugar mixture

Cookie dough cupcakes with peanut butter frosting

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Prep Time:
40 minutes

Cook Time:
25 minutes

Total Time:
65 minutes

Decadent chocolate cupcakes filled with cookie dough and finished with creamy peanut butter frosting.

Ingredients:

169.95 gm milk
60g dark chocolate
100g butter, softened
180.00 gm firmly packed brown sugar
2 eggs
99.00 gm self-raising flour
20.00 gm cocoa powder, plus extra to serve
33.00 gm almond meal
12 mini choc-chip cookies, to serve
250g butter, softened
225.00 gm firmly packed brown sugar
53.75 gm caster sugar
4.40 gm vanilla extract
562.50 ml plain flour
1.20 gm table salt
400g dark chocolate, finely chopped
250g cream cheese, softened
85.80 gm smooth peanut butter
75.00 gm icing sugar mixture

Instructions:

Preheat the oven to 180C/160C fan-forced, and line a 12-hole muffin pan with paper cases.
In a small saucepan over low heat, gently melt the chocolate with the milk until smooth and well combined, stirring constantly for about 4 minutes. Remove from the heat.
In an electric mixer, whip together butter, sugar, and eggs until creamy. Sprinkle flour, cocoa powder, and almond meal over the mixture, gently mixing until just combined. Stir in the chocolate mixture until just combined. Divide the batter among paper cases. Bake for 20-25 minutes until a skewer comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack. Enjoy!
Step for Edible Chocolate Chip Cookie Dough: - With an electric mixer, whip together butter, sugars, and vanilla until light and fluffy. - Slowly sift flour and salt into the mixture, and stir until just combined. - Mix in the chocolate chips until evenly distributed by gently kneading the dough with your hands. - Set aside 1 cup of the dough for later use as instructed in the notes.
Prepare the Peanut Butter Cookie Dough Frosting: With an electric mixer, blend cream cheese, cookie dough, and peanut butter until creamy. Mix in icing sugar until well combined. Transfer the mixture to a piping bag with a 1.5cm fluted nozzle.
With a small sharp knife, hollow out the center of each cupcake with a 3cm round hole. Shape the reserved dough into 12 balls and place them into the holes, pressing gently to flatten. Decorate the cupcakes with frosting, mini cookies, and a sprinkle of cocoa powder. Serve and enjoy!

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